Ingredients
Scale
- 2 cups chopped rhubarb (fresh or frozen)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (or regular milk with a splash of vinegar)
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until fluffy, then add eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients with buttermilk.
- Fold in chopped rhubarb.
- Pour batter into a greased 9×13-inch pan and bake for 40-45 minutes.
- Cool the cake for 30 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Ensure rhubarb is evenly distributed for best flavor.
- Can be served plain or with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian